Mini Banana Cream Pies with Salted Caramel Sauce Recipe

Mini Banana Cream Pies with Salted Caramel Sauce Recipe

How To Make Mini Banana Cream Pies with Salted Caramel Sauce

Five layers of decadence make up these banana cream pies. It has a graham cracker crust, rich custard, smooth caramel sauce, fresh bananas, & whipped cream.

Preparation: 45 minutes
Cooking: 20 minutes
Chill Time: 4 hours
Total: 5 hours 5 minutes



For Pastry Cream:

  • 2cupsmilk
  • 1cupheavy cream
  • ¾cupgranulated sugar,divided
  • 1pinchsalt
  • ¼cupcornstarch
  • 1largeegg
  • 2largeegg yolks
  • 2tspvanilla extract

For Crust:

  • 1⅓cupsgraham cracker crumbs,finely crushed, (10 full sheets)
  • 2tbspgranulated sugar
  • cupunsalted butter,melted

For Toppings:

  • cupsalted caramel sauce,(homemade or store bought)
  • cupsheavy cream
  • tbspgranulated sugar
  • 5bananas,sliced
  • bittersweet chocolate,grated, optional


Pastry Cream:

  1. In a medium saucepan combine milk, cream, ¼ cup sugar and salt. Bring mixture to a light boil over medium heat, while whisking to dissolve sugar. Remove from heat and let rest for several minutes.

  2. Meanwhile in a medium mixing bowl whisk together ½ cup sugar with cornstarch then add in egg and egg yolks. Using an electric hand mixer set on low speed whip mixture for 1 minute until pale and fluffy 

  3. While whisking egg mixture, add ⅔ cup of the hot milk mixture to the egg mixture. Then while whisking milk mixture in a saucepan pour egg mixture into saucepan.

  4. Cook mixture over medium heat, stirring constantly for about 4 to 8 minutes until it has thickened well, whisking vigorously near the end to prevent lumps. 

  5. Mixture should become like a thick pudding, if it starts to separate remove from heat and beat with an electric mixer to smooth. Remove mixture from heat, stir in vanilla and immediately force through a fine-mesh strainer into a medium mixing bowl.

  6. Cover with plastic wrap, while pressing plastic directly on surface of pastry cream to prevent a skin from forming. Chill in refrigerator for about 4 hours until chilled through.


  1. In a mixing bowl whisk together graham cracker crumbs and granulated sugar. Pour in melted butter and stir until evenly moistened.

Whipped Cream Topping:

  1. In a large mixing bowl whip heavy cream until soft peaks form, add 3½ tablespoons sugar and whip until stiff peaks form. Chill until ready to assemble then transfer to a large pastry bag fitted with a star pastry tip.


  1. Divide graham cracker mixture among 12 small dessert cups, adding about 2 tablespoons to each and gently press into an even layer. Add 3 banana slices over graham cracker layer in each. 

  2. Transfer chilled pastry cream to a piping bag fitted with a large round tip and pipe over banana layer. 

  3. Add 3 more banana slices on top of each. Spoon a scant 1 tablespoon of caramel sauce over second banana layer. 

  4. Pipe whipped cream over caramel layer then sprinkle with chocolate shavings if desired. Store in refrigerator up to 2 hours before serving and garnish with a banana slice just before serving.


  • Calories: 474.28kcal
  • Fat: 29.47g
  • Saturated Fat: 17.36g
  • Trans Fat: 0.27g
  • Monounsaturated Fat: 8.37g
  • Polyunsaturated Fat: 2.01g
  • Carbohydrates: 50.92g
  • Fiber: 1.57g
  • Sugar: 28.26g
  • Protein: 4.62g
  • Cholesterol: 138.77mg
  • Sodium: 164.97mg
  • Calcium: 108.23mg
  • Potassium: 301.13mg
  • Iron: 0.60mg
  • Vitamin A: 309.83µg
  • Vitamin C: 4.58mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!